Week 23 Harvest
Winesap Apples, Spaghetti Squash, Cheese Pumpkin, Sage, Lettuce, Cauliflower, Broccoli
Rabe, Garlic Spice, Beets, & Peach Preserves-Medium & Large Only
Market Box: Broccoli Rabe, Orecchietti Pasta, Cheese Pumpkin, Sage, Cauliflower,
Winesap Apples, Soy Sauce, Meadow Butter, Breadsmith Bread, Your Choice: ground
turkey/chicken/maple breakfast or any flavor Griggstown Chicken Sausage
PUMPKIN STUFFED WITH
EVERYTHING GOOD
DORIE GREENSPAN OCTOBER
2010AROUND MY FRENCH TABLE:
MORE THAN 300 RECIPES FROM
MY HOME TO YOURS
Shortly after I was given this recipe, I
started keeping a list of whom I'd made
it for—because I loved it so much, I
was sure that if I didn't keep track, I'd
end up serving the dish to the same
people over and over. The idea for it
came from my friend Hélène Samuel's
sister, Catherine, whose husband grows
pumpkins on his farm just outside
Lyon. Catherine sent me a charming
outline of the recipe, and as soon as I'd
baked my first pumpkin, I realized that
an outline is about the best you can do
with this dish. It's a hollowed-out
pumpkin stuffed with bread, cheese,
garlic, and cream, and since pumpkins
come in unpredictable sizes, cheeses
and breads differ, and baking times
depend on how long it takes for the
pumpkin to get soft enough to pierce
1
with a knife, being precise is
impossible.
As Catherine said when she turned this
family favorite over to me, "I hope you
will put the recipe to good use,
knowing that it's destined to evolve . . .
and maybe even be improved."
Well, I've certainly been putting it to
good use, and it has evolved, although
I'm not sure that it's been improved,
since every time I make it, it's different,
but still wonderful. My guess is that
you'll have the same feeling once you
start playing around with this "outline."
See Bonne Idée for some hints on
variations.
And speaking of playing around, you
might consider serving this alongside
the Thanksgiving turkey or even
instead of it—omit the bacon and
you've got a great vegetarian main
course.
Ingredients:
1 pumpkin, about 3 pounds
Salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and
cut into 1/2-inch chunks
1/4 pound cheese, such as Gruyère,
Emmenthal, cheddar, or a combination,
cut into 1/2-inch chunks
2-4 garlic cloves (to taste), split, germ
removed, and coarsely chopped
4 slices bacon, cooked until crisp,
drained, and chopped (my addition)
About 1/4 cup snipped fresh chives or
sliced scallions (my addition)
1 tablespoon minced fresh thyme (my
addition)
YIELD(depending on size of pumpkin)
Makes 2 very generous servings or 4
About 1/3 cup heavy cream
more genteel servings
Pinch of freshly grated nutmeg
Center a rack in the oven and preheat
the oven to 350 degrees F. Line a
baking sheet with a silicone baking mat
or parchment, or find a Dutch oven
with a diameter that's just a tiny bit
larger than your pumpkin. If you bake
the pumpkin in a casserole, it will keep
its shape, but it might stick to the
casserole, so you'll have to serve it
from the pot—which is an appealingly
homey way to serve it. If you bake it
on a baking sheet, you can present it
freestanding, but maneuvering a heavy
stuffed pumpkin with a softened shell
isn't so easy. However, since I love the
way the unencumbered pumpkin looks
in the center of the table, I've always
taken my chances with the baked-on-asheet method, and so far, I've been
lucky.
Using a very sturdy knife—and
caution—cut a cap out of the top of the
pumpkin (think Halloween Jack-oLantern). It's easiest to work your knife
around the top of the pumpkin at a 45degree angle. You want to cut off
enough of the top to make it easy for
you to work inside the pumpkin. Clear
away the seeds and strings from the cap
and from inside the pumpkin. Season
the inside of the pumpkin generously
with salt and pepper, and put it on the
baking sheet or in the pot.
Toss the bread, cheese, garlic, bacon,
and herbs together in a bowl. Season
with pepper—you probably have
enough salt from the bacon and cheese,
but taste to be sure and pack the mix
into the pumpkin. The pumpkin should
be well filled—you might have a little
too much filling, or you might need to
add to it. Stir the cream with the
nutmeg and some salt and pepper and
pour it into the pumpkin. Again, you
might have too much or too little—you
don't want the ingredients to swim in
2
cream, but you do want them nicely
different occasions I've added cooked
moistened. (It's hard to go wrong here.) spinach, kale, chard, or peas (the peas
came straight from the freezer). I've
Put the cap in place and bake the
made it without bacon a wonderful
pumpkin for about 2 hours—check
vegetarian dish), and i've also made it
after 90 minutes—or until everything
and loved, loved, loved it with cooked
inside the pumpkin is bubbling and the sausage meat; cubes of ham are also a
flesh of the pumpkin is tender enough good idea. Nuts are a great addition, as
to be pierced easily with the tip of a
are chunks of apple or pear or pieces of
knife. Because the pumpkin will have chestnut.
exuded liquid, I like to remove the cap CAULIFLOWER FRIED RICE!
during the last 20 minutes or so, so that from pinchofyum.com
the liquid can bake away and the top of Guys, have you ever heard of this
the stuffing can brown a little.
cauliflower rice thingy? It’s obnoxious
at first glance (why not just make
When the pumpkin is ready, carefully, RICE? does everything have to be
very carefully—it's heavy, hot, and
made from cauliflower?) but upon
wobbly—bring it to the table or
further investigation and much
transfer it to a platter that you'll bring
cauliflower rice consumption, I can
to the table.
confidently say that this is worth the
weirdo factor.
Just think about how healthy this is.
Serving
You have a choice—you can either
Seriously.
spoon out portions of the filling,
It’s just straight up vegetables, with a
making sure to get a generous amount little oil, a little sauce, and a little egg
of pumpkin into the spoonful, or you
or tofu for protein. Cleanest of the
can dig into the pumpkin with a big
clean.
spoon, pull the pumpkin meat into the Also – it’s so fast and easy.
filling, and then mix everything up. I'm Just pulse the raw cauliflower into
a fan of the pull-and-mix option.
“rice” in the food processor and then
Served in hearty portions followed by a stir fry the whole thing up. No soaking,
salad, the pumpkin is a perfect coldno pressing, no strange and unusual
weather main course; served in
kitchen moves other than just pulsing a
generous spoonful’s, it's just right
few pieces of cauliflower into this
alongside the Thanksgiving turkey.
magical rice substitute.
This recipe is too easy for you to even
have any excuses. Get all your
Storing
It's really best to eat this as soon as it's ingredients out (a little mise en place,
ready. However, if you've got leftovers, maybe? #fancy) and I promise it won’t
you can scoop them out of the
take you more than 15-ish minutes.
pumpkin, mix them up, cover, and chill Dinner! Ready! Set! Go!
them; reheat them the next day.
15-minute cauliflower fried rice
serves: 4 servings
Bonne Idée
There are many ways to vary this arts- INGREDIENTS
and-crafts project. Instead of bread, I've
 1 medium-sized head of
filled the pumpkin with cooked rice—
cauliflower
when it's baked, it's almost risotto-like.
 2 tablespoons sesame oil
And, with either bread or rice, on
 1 large carrot, cubed



2 garlic cloves, minced
1 cup frozen edamame
2 beaten eggs (use scrambled
tofu for vegan)
3 tablespoons low sodium soy
sauce (use tamari for GF)
6 green onions, minced
Ingredients:
 4 tablespoons unsalted butter
 10 small sage leaves
 Parmigiano-Reggiano cheese
 Freshly ground pepper
 With spaghetti squash or
orcchetti pasta
stirring, until fragrant but not browned,
about 1 minute.
Separate broccoli rabe, then sauté in
garlic oil until coated with oil and
heated through, about 4 minutes. Stir in

sausage.
Cook' note:
In a medium skillet, cook the butter
Broccoli rabe can be cooked 1 day
INSTRUCTIONS
with the sage until the butter is fragrant ahead and chilled.
1. PREP
CAULIFLOWER: Shred
and nutty, about 3 minutes. Add the
cauliflower using the largest
cooked pasta or cooked spaghetti
Beets & Apple Salad
side of a grater OR by just
squash. Sprinkle the gnocchi with
Directions
pulsing some rough cut pieces grated Parmigiano-Reggiano cheese
Toss 2 thinly sliced apples, 4 thinly
in a food processor; the end
and freshly ground pepper.
sliced celery stalks (with leaves) and 1
product should resemble
minced shallot in a bowl with the juice
smallish grains of rice.
of 1 lemon. Peel 1 beet, then slice into
Broccoli Rabe & Sausage
2. STIR FRY: Heat 1 tablespoon
matchsticks and add to the bowl. Toss
sesame oil in a large skillet
Ingredients:
in 1 teaspoon sugar, 3 tablespoons
over medium low heat. Add
chopped walnuts, 3 tablespoons olive
the carrots and garlic and stir
1 bunch broccoli rabe
oil, and salt and pepper. Let stand 10
fry until fragrant, about 5
minutes, then serve on a bed of sliced
minutes. Add the cauliflower, 1 pounds sweet Italian sausage links,
endive.
edamame, and remaining
cut into 1-inch pieces-Griggstown!
sesame oil to the pan; stir fry
Recipe courtesy of Food Network
quickly to cook the cauliflower 2 tablespoons extra-virgin olive oil
Magazine
to a soft (but not mushy)
texture.
2 garlic cloves, chopped OR package
Bottom of the Jar Jam Vinaigrette
of Garlic Garlic
3. FINISHING
with Chopped Greens
TOUCHES: Make a well in
the middle, turn the heat down, PREPARATION
Ingredients
and add the eggs. Stir gently
Cut broccoli rabe into 3-inch-long
1 rounded tablespoon orange
and continuously until the eggs pieces. Cook in a large pot of boiling
marmalade, seedless raspberry, grape
are fully cooked. Stir in the soy salted water (3 tablespoons salt for 6
or strawberry jam or jelly - scrape the
sauce and green onions just
quarts’ water), uncovered, until tender, bottom of the jar
before serving.
about 5 minutes. Drain, then rinse
2 teaspoons Dijon or spicy mustard
under cold water to stop cooking.
2 tablespoons white wine vinegar or
NOTES
This recipe tastes best the same day, in Squeeze out excess water from
juice of 1 lemon
my opinion. The cauliflower just gets
handfuls of broccoli rabe.
1/4 cup extra-virgin olive oil
so overly cauliflower-smelling when
8 cups chopped greens and any
you have it as leftovers.
Meanwhile, preheat broiler.
vegetables you have on hand
Broil sausage in a 4-sided sheet pan 3 Salt and freshly ground black pepper
For the sauce on top, I just whisked
to 4 inches from heat, turning
equal parts soy sauce, honey, sesame
occasionally, until cooked through,
Directions
oil, and oyster sauce together and
about 5 minutes. Keep warm, covered. To the bottom of a almost-empty jam
drizzled it over top with sesame seeds.
or jelly jar, add the other ingredients
I like a little pretty flair like that.
While sausage broils, heat oil in a 12- and shake to combine. Or, whisk
inch heavy skillet over medium-high
together all the ingredients in a salad
Pasta with Brown Butter Sage Sauce heat until it shimmers, then cook garlic, bowl, streaming in the EVOO. Toss

3
with lettuce and vegetables and season
with salt and pepper.
Recipe courtesy of Rachael Ray
Apple Pumpkin Bread Pudding
Regarding the bread called for in bread
pudding, one can simply purchase a
nice loaf of crusty bread to cut up into
cubes once it is a bit stale. I actually
save up leftover, day-old bread on a
weekly basis and toss pieces into the
freezer in a large zip-top bag to use in
bread puddings and dressing (a.k.a.
"stuffing") down the road. Sometimes
I might even save a couple of leftover
yeast donuts, plain bagels or pieces of
cinnamon raisin bread in the freezer, as
well. When I've got a sufficient
amount tucked away, there's little that I
love more than making bread pudding.
NOTE: The recipe calls for 3 whole
eggs and 2 yolks. Use the amount
called for if you like bread pudding
pretty "custardy." If you like it a little
firmer and dryer, use 1 less whole egg.
Yields 6 - 8 servings.
Ingredients:
FOR THE BREAD PUDDING 3/4 cup canned pumpkin puree
You can use your cheese pumpkin!!
1/2 cup whole milk
1 cup heavy cream
3 whole eggs plus 2 yolks
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin pie spice
1/8 teaspoon ground clove
1/4 teaspoon salt
6 cups stale cubed bread
3/4 stick butter, melted
1 large apple, diced
FOR THE APPLE CIDER SAUCE 1 stick butter
1 pound confectioner's sugar
(powdered sugar)
1/4 cup apple cider
4
Directions:
Preheat oven to 350 degrees.
fridge. It will harden, but can be
reheated until it returns to a pourable
consistency.
In a medium mixing bowl, whisk
together the pumpkin, milk, heavy
cream, whole eggs, egg yolks, brown
sugar, spices and salt. Set aside.
CALENDAR OF EVENTS:
The Great Pumpkin Workout
Thursday at 545pm, Wine tasting and a
light bite to follow!
To sign up go to:
Toss the cubed bread with the melted
[email protected]
butter in a large mixing bowl. Add in WEATHER PERMITTING!!!
the apples. Pour egg mixture over and Thanksgiving Dinner Demo& Dinner
gently stir to coat.
11/9-Wednesday 7pm $15pp sign up at
the farm-we are almost to capacity
Pour into a 9" x 13" baking dish or 10" This is a full Thanksgiving Dinner-you
- 12" round baking dish that has been
will leave stuffed! ONLY HAVE A
lightly greased. Allow to rest in the
FEW SPOTS LEFT
fridge for 30 minutes (or up to 3
Place your Pie Order:
hours). Bake for 30 - 40 minutes or
http://dreyerfarms.com/thanksgivinguntil everything is set and lightly
pie-orders/OR sign up at the farm
beginning to brown. I loosely cover
mine with foil for the first 15 minute of
baking.
To make the sauce, melt 1 stick of
butter in a medium sauce pan set to
medium-low heat. Add in the
confectioner's sugar and apple
cider. Heat - stirring continuously until sauce is smooth and the sugar is
completely dissolved. Once smooth,
additional confectioner's sugar or apple
cider can be added, as needed, if your
sauce is too thin or thick for your
preference.
While bread pudding is still warm
(about 15 minutes after removing from
oven), drizzle half of the sauce over the
top. Reserve the remaining sauce for
serving.
NOTE: I've found that the leftovers
are best if used up by the following
day. After that, the bread pudding can
get quite soggy. I have reheated
individual pieces on a foil-lined baking
sheet in a 350 degree oven for about 10
- 15 minutes. This will crisp the pieces
up a bit. Also, if you have sauce
leftover, it can be stored in the
Tomasello Broomstick Brew is
delightful blend of red wine and
mulling spices. Served warm from you
Cauldron, this wicked concoction is
perfect in front of a roaring fire with
baked brie, toasted almonds and
sugared apples. Delicious on Goblin
nights when a howling wind chills your
soul. Broomstick Brew warms your
heart and embraces this special time of
year. Serve best warm.